Desserts/ Gluten-Free/ Recipes

Blueberry Crumble a la Mode (Vegan+Gluten Free)

blueberry crumble pic

I have to be honest with you. With all this running, I am super hungry all-the-time. This isn’t that strange, I normally get hungry when I run, but training on mostly plants I am about THISCLOSE to eating chicken. No joke. I know enough that these cravings might mean I am missing something from my diet, such as iron or protein, and also that I might need meat in my diet.

Since I am getting plenty of protein and iron, and I’m not quite ready to eat meat again, I am looking at another culprit and solution. Simply eating more food, especially at breakfast. I tend to stick to smoothies and juices, but with on intense running days, these are becoming more of a pre-breakfast, with breakfast becoming much heartier.

And what’s better for a hearty breakfast than a bake and reheat (if needed) blueberry crumble with vegan  soft serve.

Blueberry Pear Crumbleblueberry


Blueberry Crumble a la Mode:

1 bag frozen blueberries

1/4 cup maple syrup

1 tbsp arrow root powder

1/4 cup chia seeds

1/2 lemon (squeeze)

1 tsp vanilla

1 cup gluten free rolled oats

1 cup coconut flour

1/3 cup coconut sugar

1/4 cup coconut oil

1 tsp baking powder

1 1/2 cup pear butter

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp sea salt

1 banana

1 tbsp almond milk, vanilla


Preheat oven to 375 degrees. Line casserole dish with parchment paper or grease with coconut oil. In a large pot, heat frozen blueberries until thy start to “melt”. Add in maple syrup, vanilla, lemon, arrow root powder, and chia seeds to thicken. Mix in cinnamon, cloves, and nutmeg. Allow the mixture to heat thoroughly, about 5 minutes, and set aside.

In a mixing bowl, stir together coconut flour, coconut sugar, oats, sea salt and baking powder. Stir in coconut oil and 1/2 cup pear butter. Mix together until the mixture clumps. Take half of mixture and press it into your pan, covering the bottom as a crust. Layer with the remaining pear butter and top with blueberry mixture. Crumble the rest of the oat and flour mixture over the blueberries.

Bake for 40 minutes. Allow to cool slightly before serving.

In a blender, blend together banana and almond milk to make a soft serve “ice cream”. Scoop on top of a slice of blueberry crumble and serve.


What is your favorite warm breakfast when the weather turns chilly? 

Runners – what do you crave or end up fueling with when running makes you famished?


Peace and love,



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